german international competence center on meat quality

German International Competence Center on Meat Quality

Current and Prospective Research and Networking Activities

Ralf Lautenschlaeger

Department of Safety and Quality of Meat

International Competence Center on Meat Quality

64th Reciprocal Meat Conference 21 June 2011, Manhattan, Kansas

27 June 2011 2 MRI – International Competence Center on Meat Quality

Max Rubner-Institut

Federal Research Institute of Nutrition and Food

Main fields of research:

Nutrition

Food and bioprocessing technology

Microbiology and biotechnology

Safety and quality of food

President – Prof. Dr. Gerhard Rechkemmer

Karlsruhe, Germany

Max Rubner (1854 – 1932)

Physician and Physiologist

Basic work in terms of modern nutritional sciences in

Germany


Locations

Kiel

Hamburg

Kulmbach

Detmold

Karlsruhe


Departments

Physiology and Biochemistry of Nutrition, Karlsruhe

Nutritional Behaviour, Karlsruhe

Food and Bioprocessing Technology, Karlsruhe

Safety and Quality of Fruit and Vegetable, Karlsruhe

Microbiology and Biotechnology, Kiel

Safety and Quality of Milk and Fish, Kiel

Safety and Quality of Cereals, Detmold

Safety and Quality of Meat, Kulmbach

International Competence Center on Meat Quality, Kulmbach

Analysis Division, Kulmbach


Safety and Quality of Meat Research Topics

Product safety and hygiene

Sustainable process and product quality

Carcass grading and value based marketing

National reference laboratory on poultry meat


Safety and Quality of Meat Research Topics

Research areas

Standards

of meat production

Technology

Microbiology

From the animal

to the meat cut

Production stages

Slaughtering and

processing

Treatment

of meat products

From the animal

to the meat cut Carcass grading and

marketing standards

Research fields

Sustainable process

and product quality

Product safety and

hygiene

Developing new methods of measurement

Admission of grading techniques

National coordinator in terms of meat grading

Training of classifiers and supervisors

Scientific advisory service for new member states

Grading and Classification of Carcasses


Basis: Lean content in the carcass

Comparison of prices among EU member states

Assure fair payment to the producers

Quick methods and market transparency

Aims of Instrumental Grading (pork)

Thickness and length measurements

Ham volume

source: e+v technology

Fair market value based on lean meat content

Different grading methods are applied

Calibration against reliable reference method

Manual deboning and tissue dissection serve as measure – labour-intensive and costly

Computer tomography received admittance as reference method

Carcass grading using CT


Computer tomography as reference method for pig carcass classification

M. JUDAS et al.

Carcass grading Computer tomography

versus manual dissection

Digital X-ray images (high resolution) with different grey scale values:

- Bones: white - Muscles: light gray - Adipose tissue: dark gray

Sharp discrimination between muscle and fat tissue

CT spiral scans with 150 cross-sections per half-carcass

Digital image analysis and statistic estimation (Pixel/Voxel)

Expenditure of time: ~ 15 min. per carcass by CT vs. 11 hours by manual dissection

Reference trial carried out 2009

Admission of industrial grading techniques using CT reference (GE Logiq, AutoFOM, CSB-image-meater)

Update of estimation formulas for pig carcass classification just published

Reference method for carcass grading – X-ray CT


Bones – white; Muscles – grey; Adipose tissue – dark grey

Pork carcass — 2D-Sequence

144 cross-sections à 1 cm from Posterior to Anterior

Quelle: JUDAS 2004

New Technologies and Processing Procedures


High pressure processing of meat products in combination

with thermal treatment

Functional meat products healthy processed meat adding nutritional value

Isolation, Identification and Application of microbes

starter and protective as well as probiotic cultures

Industry robots Slaughtering and

Breaking

Optimising knives of bowl cutter

shape, cutting edge, number

Oxygen treatment bright red colour formation

with beef

Product Safety, Hygiene, Sustainability of Process

and Product quality

Raman-Spectrometry non-invasive analysis

of freshness loss

Electro-hydraulic shock wave treatment to improve tenderness

of beef cuts


Industry robots Slaughtering and

Breaking Comparative bacteriological study on robot use in industrial pig slaughtering

M. MOJE

Using robots in slaughter lines

Precise measurement with three-dimensional laser system

Calculation of individual cutting data for each carcass

Hygiene “suit”– protection against impurities and contamination

Maintenance interval: 2 years of operation

Investigation

Bacteriological examination at the rectum remover

400 carcasses tested

Manual vs. automated rectum removal / head separation

Surface total plate counts and Enterobacteriaceae counts


Results

Rectum removal – slight hygiene advantage for robots

Median of TPC and Enterobacteriaceae with robot slightly lower than after manual removal

Surface TPC on the inner pelvic muscles after rectum removal [cfu/cm2] manual [n = 101] robot [n = 100] TPC Enterobacteriaceae TPC Enterobacteriaceae Min. 5.00 x 101 10 3.00 x 101 10 Median 5.70 x 103 1.70 x 102 1.78 x 103 1.16 x 102 Max. 1.42 x 105 1.63 x 104 3.24 x 104 1.52 x 104

Head separation – noticeable hygiene advantage for robots

Median of TPC and Enterobacteriaceae count indicate a 1 log reduction compared to manual removal

Surface TPC on deep masseter muscle after head separation [cfu/cm2] manual [n = 101] robot [n = 100] TPC Enterobacteriaceae TPC Enterobacteriaceae Min. 2.20 x 102 10 10 10 Median 2.75 x 103 4.80 x 102 2.75 x 102 1.00 x 101 Max. 3.70 x 105 2.60 x 104 3.50 x 104 1.50 x 103


HPP of meat products combined with

thermal treatment

Objective

Complete inactivation of bacterial spores in canned cooked sausages

Combination of high pressure and heat treatment

Maintenance of high sensory quality when stored at tropical climates

Applying two procedures – Heat and High pressure induced spore germination

Spore inactivation in cooked sausage – Studies on extending shelf life of canned cooked sausages by high pressure and heat treatment

W.-D. MUELLER (†); Irina DEDERER

Spores examined

Clostridium thermosaccharolyticum DSM

Bacillus stearothermophilus DSM B171

Bacillus subtilis

Clostridium sporogenes


Results

Simultaneous application of heat and high pressure

Spores examined at 75

Cl. thermosaccharol. /B. stearothermoph. – inactivation at 500 MPa

Bacillus subtilis – inactivation at 600 MPa

Clostridium sporogenes – most pressure-resistant spore former

Influence of different pressure intensities and temperatures on inactivation of Clostridium sporogenes spores (2 x 4 min)

Sensory disadvantages

Released liquid turned to viscous fluid

Colour changed from reddish to light pink

Texture: - crumbly at 600 MPa - spreadable at 800/900 MPa

Heat-induced germination

vegetative bacteria revealed very high pressure resistance even at 800 MPa


Pressure-induced germination

most effective at 300 MPa and subsequent pasteurization

following aspects to consider:

Partial germination only until breakdown of dipicolinic acid

Complete germination leads to high heat resistance

Inactivation of thermophilic spore formers with additional incubation step (at 60 for 40 min)

HP-induced germination of Cl. sporogenes spores at 300 MPa; incubation at 37 HP-induced germination of Cl. sporogenes; heat inactivation at 95 for 20 min

Conclusion

Canned cooked sausages – shelf stable at tropical climates

Showed high sensory quality

HPP – an alternative measure for gentle preservation

Partial or complete inactivation of microorganisms and spores


Optimising knives of bowl cutter

shape, cutting edge, number Cutter knives – different slip angles and blade bevels

G.F. HAMMER and S. STOYANOV

Subject

Design of cutter knives applied with a bowl cutter

Aim

Influence of knife design on

- Dispersion and emulsification of cooked sausage stuffing

- Duration of chopping

- Energy consumption

1

2

3 4

5

6


Basis

Huge variety of different forms of chopper knives

Research results indicate:

only 1 out of 3 or 4 knife couples is working


Investigation

3 different forms of cutter knives used

slip angles τ = 20, 45 and 70°

Blade bevel β – the other important feature

β = 14, 27 and 39°respectively

Effective blade bevel β1 – of practical importance

β1 = 10, 20 and 30°respectively


Results for emulsion-type stuffing

Different knives – no differences in product traits and energy consumption

Slip angle hardly influences traits of batter

Differences in the ability of comminuting and dispersing the meat raw material

Knives with righted blade and bigger cutting angle most effective

Blade bevel influences dispersion of connective tissue within the meat batter


Electro-hydraulic shock wave treatment to improve tenderness

of beef cuts Tenderization of beef using electro-hydraulic shock waves S. MÜNCH

Objective

Harness shock waves to disintegrate biological tissue

Generation of plane shock waves to improve homogeneity of treatment

Accelerate ageing of meat

Increasing portion of high-quality beef cuts

Reducing refrigeration capacity and energy costs

Influence on tenderness, colour, juiciness and flavour


Tenderness of groups of Longissimus cuts (German Simmental; n = 26; SWT at 36 kV

Results

Improving tenderization required additional maturation – prior to or after shock wave treatment

Shock wave treatment plus 7-day-maturation similar tenderness as 14 days usual ripening

Reduction of processing time by 50%

Increasing no. in shock wave treatments resulted in improved tenderness

High standard deviations were noticeable

Further research with higher number of samples required

Instron


Functional meat products healthy processed meat adding nutritional value

Lycopene

Spirulina chlorella

Paprika

Functional food – sausages containing algae, lycopene, omega fatty acids, inulin and paprika

Dr. P. NITSCH

Situation

Overweight – a #1 public health problem

Meat products among the critical fat sources

Produce meat products with reduced energy density

Limiting factors of fat reduction: technology and sensory

Supplements usually pose problems – concentration, colouring effects, taste

Suitable technological techniques are required


Omega fatty acids

Suitable for attractive cooked sausage product

3 to 6% linseed oil can satisfy physiological requirements

Fulfils sensory expectations of conventional product

50 g of such meat product to cover the daily requirement

Similar situation with rape-seed and sunflower seed/linseed oil mixture

Also suitable: fish oils, ω-3-fatty acid ethyl ester, various encapsulated fish oils, perilla oil

Specific fish oil led to a 2% eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) content

Unspecific sensory differences to control sample

Low TBARS values after production and storage


Results

Omega fatty acids are an important supplement for functional food

Ratio of omega-3 to omega-6 compounds is crucial to the physiological effect

Health-related effect of fish oil containing cooked sausage approved

Daily intake of 2 g EPA+DHA/100 g sausage benefited parameters of fat metabolism, immune system and inflammation

EPA and DHA supplemented to sausages are of high bioavailability

6% blend from control linseed + sunflower seed oil


Inulin

Inulin suspension considerably reduces fat content

Suitable for cooked sausage and sausage made from cooked meat raw material

Sensory status completely corresponding to traditional products

Sausage made from cooked meat – distinctly upgraded in sensory terms

Inulin suspension is processed like fat tissue – no modification of production procedure required

Results

Addition of inulin is limited: 7.5% (cooked sausage) 20% (finely chopped liver sausage)

Distinctly fat-reduced meat products while retaining specific sensory properties

Inulin suspension


Lycopene

Lycopene containing gelatin cubes used

Avoiding coloured smearing at cross section

No colour transfer to the stuffing

Sensory corresponds to conventionally formulated cooked sausages

Highly concentrated lycopene preparation needed for nutritionally effective lycopene ratio

50 g sausage would safely cover the daily requirement of 0.01 g lycopene

Intensive colouring effect of added LycoVit 10 CWD to cooked sausage

0% - 0.025% - 0.05% - 0.075% - 0.1%


Investigation and Results

Fat-reduced cooked sausage using vegetables (Bologna-type; w/wo nitrite curing salt)

Suitable from technological and sensory point of view: potatoes, black salsify, celery and white cabbage

Fat reduction by 30% up to 60% easily feasible

Vegetable portion between 20 and 40%

Functional food – sausages containing vegetables Dr. S. MÜNCH


Ingredients Basic recipe Vegetable recipe

kg % kg %

Pork shoulder 2.4500 49.00 2.4500 49.00

Pork back fat 1.2200 24.40 0.8100 16.20

Ice 1.2200 24.40 0.8100 16.20

Salt (w/wo nitrite) 0.0800 1.60 0.0800 1.60

Di-phosphate 0.0100 0.20 0.0100 0.20

Spice blend 0.0185 0.37 0.0185 0.37

Sodium ascorbate 0.0015 0.03 0.0015 0.03

Potato powder – – 0.2000 4.00

Black salsify – – 0.5000 10.00

Celery – – 0.1200 2.40

Total 5.0 100.0 5.0 100.0

–33.6 % points

Recipe

Sensory scores


Isolation, identification, application of microbes starter, protective and

probiotic cultures Application of starter and protective cultures to meat products

L. KRÖCKEL

Situation

Advantages in life sciences and biotechnology need utilisation of microbiological-genetical resources

MRI Kulmbach, for more than 30 years determines, collects and registers meat-associated bacteria

Potential starter and protective microbes for meat products

1000 isolates registered with MGRDEU database (Microbial Genetic Resources in Germany; www.genres.de/mgrdeu)

Collection – useful basis for screening tests regarding meat-associated LAB and Staphylococci

Starter and protective cultures for dry-

fermented raw sausage and raw ham

Lactobacillus

sakei

curvatus

plantarum

pentosus

paracasei

Staphylococcus

carnosus

xylosus

equorum

Kocuria

varians

Pediococcus

acidilactici

pentosaceus

Streptomyces

griseus

Tetragenococcus

halophilus

Debaryomyces

hansenii

Leuconostoc

carnosum

Penicillium

nalgiovense


Application

Kulmbach-collection provides

Resource for future product developments

Well characterised bacteriocine forming species

Basic research work with bacteriocines Sakacin A and P (Lb. sakei subsp.)

Bacteriocine Sakacin Q was found (Lb. sakei strains Lb674 and LTH673)

Identification of new strains:

Lactobacillus versmoldensis (halophile, prevalent in many foods)

Protective cultures

Investigation of genetical bio-diversity of LAB

Alternative to chemical preservatives

Improvement of sensory product quality

Application to pre-packed fresh meat

Variety of Lb. sakei subsp. carnosus isolates – genomic finger print by means of BOX-PCR


Raman-Spectrometry non-invasive analysis

of freshness loss

Raman spectra – packed meat (red), packaging material (green), meat (blue)

Research project “Fresh scan”

Optical measurement of packed product status – non-invasive, non-contact, quick

Resulting and measured Raman-shift – characteristic “Finger print” for a material

Follow-up of biochemical/physical changes in meat in dependence on time

Advantages of Raman spectrometry:

using visible light

no sensitivity to water

“Finger print” in terms of protein and fat – Raman suitable for product identification

Portable Raman measuring head available

Targets

Meat quality traits, methods, basics (physiology, analytics)

Networking with stakeholders (producers, industry, consumers, NGO)

Risk assessment and risk strategies over the entire supply chain

Acquisition of research and cooperation projects

Knowledge transfer to national and international partners in the meat sector

Organization of meetings, workshops and the “Kulmbach Summer School”




Research projects scheduled

Sustainability management systems over entire value chain of meat (11 partners)

Objective: - Definition and analysis of indicators of sustainability - Regarding consumer behaviour - Based on “quality” in the sense of the Rio process (economy, ecology, sociology)

Quality of pre-packed meat under modified atmosphere (7 partners)

Objective: - Deeper knowledge of the effect of high oxygen atmosphere - Quality assurance of MAP packed meat – hygiene, substantial equivalence, contaminants

Raman spectrometry for online determination of content and composition of intramuscular fat in beef and pork (4 partners)

Objective: - Development of a non-invasive, portable online device for use under industrial processing conditions



Research projects scheduled

Exsanguination status in slaughter pigs - Development of an automated monitoring system (3 partners)

Objective: - Automated measuring of individual level of blood removal of slaughter pigs - Prevention of insufficient killing process - Improvement of animal welfare

Boar fattening and impacts on meat quality and slaughter value (3 partners)

Objective: - Based on refusal and prohibition of castration without anaesthetic - Comparison of carcass value of boars, sows and castrates - Processing of boar meat and sensory acceptance of final products - Measures to reduce boar taint - Quick analytical method for online assessment of boar taint

Binding systems for restructured raw, dry-fermented meat products

Objective: - Technological suitability and analysis of different binding systems used for processing restructured raw ham - Based on latest developments in pre-packed sliced raw ham products


Research projects running

Packaging hot-boned beef and pork (M. longissimus dorsi)

Objective: - packaging of high-value cuts into tight-fitting tubular film - no vacuum, reduction of rigor shortening - inactivation of microbes by dip moulding in hot water - testing suitability for subsequent MA packaging

Dry- and wet-aged beef

Objective: - dry ageing w/wo moulds at high humidity combined with high air flow rate - wet ageing under vacuum w/wo starter cultures - comparison with regard to sensory traits (tenderness/flavour)

Captive bolt stunning with cattle

Objective: - 3 stunners with different bolt lengths and power of impact - alternative for “pithing” (not allowed since BSE) - preventing excitations of slaughtered ruminants - improving safety at work and meat quality


Tuesday, 18 October 211 Thursday, 20 October 2011 Wednesday, 19 October

2011

10:00 – 10:30 am

Address of welcome

Prof. Dr. Gerhard Rechkemmer, President of MRI

Presentation of the Max Rubner-I nstitut

Ageing of Meat

10:30–11:00 am: Postmortem biochemical processes in meat

Schwägele, Fredi, MRI

11:00–11:30 am: Most common tenderising treatments to meat

Moje, Matthias, MRI

11:30–12:00 am: Conditioning versus fast chilling of sheep

carcasses

Troeger, Klaus, MRI

12:00–1:00 pm: Demonstration of Shock wave treatment, Cold

shortening etc.

1:00–2:00 pm: Lunch

2:00–2:30 pm: Latest trends in beef maturation – dry aged

versus wet aged beef

Lautenschläger, Ralf, MRI

2:30–3:00 pm: Beef maturation using starter cultures

Kröckel, Lothar, MRI

3:00–3:30 pm: An alternative packaging system using

hot-boned meat

Münch, Siegfried, MRI

3:30–4:30 pm: Demonstration of aged meat subject to different

treatments

4:30–5:00 pm: Coffee break

5:00–5:40 pm: Beef maturing under vacuum – microbiological

and hygienic risks

Gareis, Manfred, MRI

5:45 pm: End of sessions

6:30 pm: Welcome Reception

Pre-packaging of case-ready meat

8:30–9:15 am: Meat packaging and shelf life –

Russian experience

Gorbatov, Stanislav, VNI IMP, Moscow

9:15–10:00 am: Skin packaging – a suitable alternative

compared to MAP

Métais, Pascal, Sealed Air – Cryovac Food Solutions, France

10:00–10:30 am: Coffee break

10:30–11:15 am: MAP – Safe meat in spite of extended

shelf life

Trilling, Josef, B.&C. Tönnies Fleischwerk GmbH & Co. KG

11:15–12:00 am: MAP and HiOx with fresh red meat –

effects on quality from a scientific viewpoint

Suman, Surendranath, Univ. of Kentucky, USA

12:00–1:30 pm: Demonstration of different types of packages

1:30–2:00 pm: Lunch

2:00–6:00 pm:

Visiting a meat packing plant

7:00 pm: Get together in a characteristic Franconian tavern

9:00–9:45 am: Advantages of short distance supply

Hösl, Johann and Kerstin Kunz, real SB-Warenhaus GmbH

10:00–12:30 am

Visit of a meat packaging operation in a retail store

12:30–1:30 pm: Lunch

Packaging material

1:30–2:15 pm: Hygienic and technological requirements in

terms of protective gases

Traa, Danielle, Linde AG – Linde Gases Division, Netherlands

2:15–3:00 pm: Packaging material and sustainability regarding

pre-packaging of meat

Gihr, Johann, Südpack Verpackungen GmbH & Co. KG

3:00–3:30 pm: Coffee break

3:30–4:15 pm: Active packages – developments and

application in meat packaging

Hauser, C., Fraunhofer IVV Munich

4:30–6:30 pm: Demonstration of MAP using different gases

and gas mixtures, and active packaging materials

8:00–8:45 pm: Packaging material and MAP suitable for

application of new technologies (HPP)

Tobias Richter, Multivac Sepp Haggenmüller GmbH & Co. KG

9:00–12:00 am:

MRI meat pilot plant – Demonstrations of practical

importance

High hydrostatic pressure application to fresh meat – sensory

effects (rancidity, colour loss, changes in texture, coagulation)

Appearance of meat pressurised under oxygen atmosphere

Friday, 21 October 2011

german international competence center on meat quality

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